Cornmeal Sage Biscuits and Sausage Gravy
Start your morning with a comforting Southern classic: Cornmeal Sage Biscuits and Sausage Gravy. These golden, buttery biscuits combine the rustic texture of cornmeal with the earthy aroma of fresh sage, creating the perfect foundation for a creamy, peppery sausage gravy that’s loaded with hearty breakfast sausage. The biscuits are made from scratch, baked to perfection, and easy enough for a cozy weekend brunch, while the rich gravy comes together in minutes for an indulgent topping. Garnished with a touch of fresh sage, this dish is a flavorful, crowd-pleasing favorite that captures the essence of home-cooked comfort food. Whether you're hosting a Sunday brunch or treating yourself to a special breakfast, this recipe blends timeless tradition with a modern twist.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 8 tablespoons unsalted butter
- 1 tablespoon fresh sage, finely chopped
- 0.75 cup whole milk (for biscuits)
- 1 pound breakfast sausage (mild or spicy)
- 0.25 cup all-purpose flour (for gravy)
- 3.5 cups whole milk (for gravy)
- 0.5 teaspoon salt (for gravy)
- 0.5 teaspoon black pepper
- 1 teaspoon fresh sage, finely chopped (for garnish)
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, and salt.
Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the finely chopped sage.
Pour in 3/4 cup of whole milk, stirring gently until the dough just comes together. Avoid overmixing.
Turn the dough out onto a floured surface and pat it into a 1-inch-thick rectangle. Use a round biscuit cutter to cut out 8 biscuits, re-rolling scraps as needed.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
While the biscuits bake, prepare the sausage gravy. Heat a large skillet over medium heat and add the breakfast sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 minutes.
Sprinkle 1/4 cup of flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in 3 1/2 cups of whole milk, stirring constantly to prevent lumps. Continue to cook the gravy, stirring frequently, until thickened, about 5-7 minutes.
Season the gravy with salt and black pepper to taste.
Split the warm cornmeal sage biscuits in half and spoon the sausage gravy generously over the top.
Garnish with a sprinkle of chopped fresh sage and serve hot.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
